Blanch pork skin strips in boiling water for 30 minutes then shock in an ice bath and spin dry.


Grind pork strips and chill. Grind pork shoulder pieces through ¼-inch plate then mix with cooked skin pieces and grind again.


Chill. Mix salt, sugar and cure #1 into meat and let rest 30 minutes in the refrigerator.


Add spices and garlic and mix well then stir in blood, currants and pine nuts. Stuff into beef middles and tie at 6-inch pieces. Poach pieces in court bouillon at 170F for 50 minutes to internal 150F and then chill in ice bath and then drain and rest overnight. Dip in boiling water 2 minutes to shrink casings if loose.


Remove core from Savoy cabbage and julienne. Coat evenly with ½ cup salt and ½ cup sugar and place in a perforated hotel pan, with another below to drain, overnight.


Place ½ cup sugar, ½ cup salt, 1 ¾ cup sugar, 1 ¾ cup vinegar, 1 ¾ cup water, garlic, peppercorns and coriander in pot and bring to a boil.  Pour over drained cabbage and allow to sit at room temperature for two hours until cabbage is soft and fully pickled.

Pickled Cabbage Instructions


Place ¼ cup water, ¼ cup vinegar, ¼ cup mustard seeds in a small sauce pot and allow to cook until seeds are soft (about 20 minutes). Season with salt and sugar and allow to cool.


In a hot sauté pan, add 1 tablespoon olive oil, ½ of the red onion, pickled cabbage, barley and mustard seeds until warm. Place disks of sausage on top and garnish with red onion, parsley and a teaspoon of mustard seeds.